《邮轮烹饪英语》教学课件—10Safety-and-Sanitation.pptVIP

* * * * * * * * * * 邮轮烹饪英语 Part Ten  Safety and Sanitation Unit 1 Basic Rules of Kitchen ■ I. Preamble ■ II. Warm-up ■ III. Practical Process ■ IV. Exercises Maintaining a clean work environment is critical in preventing food-borne illness. Bacteria can grow on unsanitary surfaces and then contaminate food. Just because a work surface looks clean does not mean that it is sanitary. Always ensure that you clean and sanitize a work area before starting to prepare food. Following the principles of safety and sanitation in the kitchen are the basic building blocks for a successful experience in the kitchen. Preamble Warm-up Fire extinguisher Temperature danger zone Two-spoon method Chef’s uniform Chef’s toque Apron Practical Process Basic Rules of Kitchen Safety Keep the Blade Retracted when Not in Use. Never cook in loose clothes and keep long hair tied back.? Never cook while wearing dangling jewelry. Keep potholders nearby and use them!? Don’t let temperature-sensitive foods sit out in the kitchen.? Wipe up spills immediately.? Separate raw meat and poultry from other items whenever you use or store them. Wash your hands before handling food and after handling meat or poultry.? Words and Expressions 1. priority / pra???r?ti / n. 优先；优先权 2. hazard / h?z?d / n. 危险，风险；冒险的事 3. bacteria ?/ b?k?t??ri? / n. [微] 细菌 4. blade ?/ ble?d / n. 叶片；刀片，刀锋；剑 5. retract / r??tr?kt /? v. 缩回；缩进；取消 6. dangling / d??gl?? /? adj. 悬挂的；摇摆的 7. potholder / p?t,h??ld? / n. 防烫套垫（用以握持热锅的布垫子或厚布） 8. refrigerate / r??fr?d??re?t / v. 冷藏，冷冻；使冷却；使清凉 9. precaution / pr??k???n /? n. 预防，警惕；预防措施 10. cross-contamination /?kr??s k?n?t?m??ne??n / n. 交叉污染 Exercises I. Answer the following questions. 1. What should you do to prevent serious injuries or accidents in the kitchen? 2. How to keep your sharp objects like knives in the kitchen? 3. In the kitchen, what should you do when the floor is wet?